London Restaurant: Food and Beverage Operations Management Report

This report provides a concise overview of food and beverage operations management, focusing on the pre-opening phase of a restaurant in London, UK. It explores various food production systems, including conventional, centralized, and assembly kitchen systems, evaluating their suitability for the restaurant's needs. The report also examines different food and beverage service methods like silver service, French service, buffet service and English service, emphasizing the importance of selecting the most effective method and providing adequate staff training. Furthermore, it discusses food production control measures such as standard yield calculation, volume forecasting, standard recipes, and standard portion sizes, highlighting their role in reducing waste, controlling costs, and ensuring customer satisfaction. The report concludes by underscoring the significance of understanding food production systems and implementing effective service and control strategies for achieving customer engagement, satisfaction, and higher profit margins.

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
Types of Food Production Systems.............................................................................................1
Types of Food and Beverage Service Methods..........................................................................2
Food Production Control..............................................................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food and Beverage service operations are the action taken in the hospitality industry to
engage employees in the overall process to achieve objectives (Fawzi, 2018). Increase in demand
of customers and market trends globally and increases the opportunity of hospitality sector
business to grow by increasing their profit margins effectively. It is very essential for business to
adopt operation management strategies and techniques to improve the overall performance of the
process and attain core competency in the market effectively. This report aims to provide brief
study about Lisa who is responsible for pre-opening and opening of her grandfather's restaurant
in next three months which is established in London UK.
Types of Food Production Systems
Conventional System
In this food production system all the process till the delivery is performed at the same
place to reduce the cost of transportation and increase the efficiency to gain higher profit margins
effectively (Gloet and Samson, 2019). Lisa will be having a staff of 120 and need to provide
effective satisfaction to its customer in order to gain better market reputation to attract more
customers. Kitchen in this system produces the products in mass and then store it until its
delivery to customers. However, increase in health and safety trends in market this system of
food production in ineffective for Lisa.
Centralized System
This system is used for the large food production as business produces the food and
stores it in the freezers and chillers and serves after reprocessing food by heating at the time of
order. Human resources are required in the stage of reheating and serving to customers. This
system help food business to increase the quality of food with better consistency (Zhu and et.al.,
2018). As the food products and produced in batches it helps to reduce the cost per product and
increases the profit margins effectively for Lisa's restaurant. She can use this system as there is
effective sanitation after the freezing of food products effectively.
Assembly Kitchen
In this system business do not produce the food products on their own. They contract
third party for the production of food, and they just serve the food by assembling them which
increases the satisfaction level of customers effectively. This increases the customer satisfaction
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as the business has more option sot change their food dealer to increase the quality and reduce
the cost and improve profit margins effectively. This system reduces the effectiveness of the
Lisa's restaurant as it will loss its uniqueness ad also increases dependency of other food
manufacturing units to attain higher market share to compete.
Call Order
Call order services is created by food and beverage industry due to increase in trends of
customers who have no time to eat or wants to enjoy their meal at their comfortable zones. This
will help Lisa to increase her sales and gain profit.
Types of Food and Beverage Service Methods
Lisa need to understand different service methods in the industry to determine the most
effective method and implementing it in the restaurant (Weber, 2019). Training of the employees
according to this method which also increases the performance of workforce for Lisa to achieve
effective brand value in market and compete effectively.
Silver Service
It is important for Lisa to provide training of silver service to the staff which will help to
increase satisfaction of customers. As this will help staff to gain knowledge about different
silverware for different dishes.
French Service
It is very high skilled table service for customers as this helps to provide high quality
service and increase satisfaction of customers. By adopting this service style will help Lisa to
attarct rich customers and gain higher profits effectively.
Buffet Service
Buffet service is the method in which food businesses arrange the foods and beverages at
one place of the area for the customers (Mohammad, 2017). It is type of self services in which
customers have to service themselves in the plate from different variety of dishes. However,
there are servers which assist the customers to serve them dishes. Buffet service is only effective
when the food quality proportionate to the number of guests to increase the satisfaction level of
all equally.
English Service
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This service is also called family style service which is indeed provided to group of
people on their table. The employees of restaurant doe s not need effective skills to serve the
food however, this method of services is ineffective due to lack of proper calculation of per
person serving ratio as each customer has different appetite.
Food Production Control
Food production control is the process of management of food production by the business
organization to reduce wastage and decrease cost of production to gain higher profit effectively
(El Demerdash, 2017). This production control system helps to support the management
decision-making and strategies formulation.
Standard Yield
This will help Lisa to calculate the value of the dishes which helps to increase the
effectiveness to develop menu planning. This will helps Lisa to determine and segregate
expensive raw materials.
Volume Forecasting
Volume forecasting is the process of identifying demand and trends of customers to
develop strategic plans for food production and increase the efficiency of the business. This
helps to determine the expected sales and menu design efficiency to develop effective purchasing
activities of raw materials to increase quality of food products. Lisa need to adopt this control
system to avoid wastage and increase performance of her restaurant effectively.
Standard Recipes
Standard recipe also allows food production to reduce is wastage and increases the
consistency of final products to customers to increase their experience (Barrows and Robinson,
2018). This will allow Lisa to determine the price of menu to attract more customers.
Standard Portion Size
Standard portion size help business to understand the size of meals which help
understand the cost of per servings to analyse the demand of particular dish to increase the profit
margins by improving price margins.
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CONCLUSION
This report concludes that it is very essential for food and beverage businesses to
understand the food production systems to determine effective services to ensure customer’s
engagement and satisfaction. Food production control provided an understating to business to
reduce cost by decreasing wastes and designing effective menu to gain higher profit margins
effectively.
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REFERENCES
Books and Journal
Barrows, C. and Robinson, M., 2018. Food and Beverage.
El Demerdash, J.M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage, Tourism, and Hospitality. 10(2/2).
Fawzi, A.M., 2018. ANALYSIS OF RETURN ON EQUITY IN FOOD AND BEVERAGE
COMPANIES (Doctoral dissertation, President University).
Gloet, M. and Samson, D., 2019, January. Knowledge Management to Support Supply Chain
Sustainability and Collaboration Practices. In Proceedings of the 52nd Hawaii
International Conference on System Sciences.
Mohammad, A.A., 2017. Approaching the Adoption of Lean Thinking Principles in Food
Operations in Hotels in Egypt. Tourism Review International. 21(4). pp.365-378.
Weber, C., 2019. Operational Efficiency in the Food and Beverage Industry Through Sustainable
Water Consumption.
Zhu, Z and et.al., 2018. Recent advances and opportunities in sustainable food supply chain: a
model-oriented review. International Journal of Production Research. 56(17). pp.5700-
5722.
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